Creamy Mushroom Blanquette Toast with Pickled Mushrooms
An elegant open-faced toast that showcases the umami depth of wild mushrooms in two distinct preparations. Black trumpet and maitake mushrooms are pickled for a week to develop tangy, funky complexity, then paired with a silky mushroom blanquette—a velvety sauce made from reduced mushroom stock enriched with butter, egg yolk, and sour cream. Toasted sourdough provides textural contrast and absorbs the luxurious sauce. This dish balances bright acidity against creamy richness, with earthy mushroom notes woven throughout. Perfect for entertaining or a special weeknight dinner, it appeals to mushroom enthusiasts and those seeking refined comfort food. The week-long pickle ahead means minimal last-minute work. This version simple toast into restaurant-quality fare by treating mushrooms as the star rather than a supporting ingredient, using both classic French blanquette technique and modern pickling methods.
Ingredients
- 1 ½ cups black trumpet mushrooms, cleanedcremini mushroomsequalmushroom
less earthy but milder flavor
- 1 ½ cups maitake mushrooms, cleanedoyster mushroomsequalmushroom
similar umami, slightly softer texture
- ½ cup sugar, white
- ½ cup water, room temperature
- ½ cup white wine vinegar
- 4 cups mushroom stock
- 4 tablespoons unsalted butter
- 1 whole egg
- 1 whole egg yolk
- 1 tablespoon sour cream
- 2 slices sourdough bread, 1.5 inches thick, toasted
- chives, thinly sliced, for garnish
Instructions
- 1
Combine black trumpet and maitake mushrooms loosely packed in an airtight container.
- 2
In a small saucepan, combine sugar, water, and vinegar, bring to a boil, whisk until sugar dissolves, then remove from heat.
- 3
Cool the pickling liquid completely, pour it over the mushrooms, weigh them down to keep submerged, cover, and refrigerate for 1 week.
- 4
Drain the pickled mushrooms before serving.
- 5
In a medium saucepan, bring mushroom stock to a boil, reduce heat to a simmer, and cook until reduced to 1 cup, about 15 to 20 minutes.
- 6
Transfer reduced stock to a blender, add butter, egg plus yolk, and sour cream with motor running.
- 7
Blend on high for 2 to 3 minutes until smooth.
- 8
Return blanquette to saucepan and warm over low heat for 1 to 2 minutes without overheating.
- 9
Place toasted sourdough on serving plates, top with pickled mushrooms, spoon blanquette over, garnish with chives, and serve.
Tips
Cool the pickling liquid to room temperature before pouring over mushrooms to prevent them from cooking or becoming mushy; this preserves their texture and allows proper fermentation.
When blending the blanquette, keep the saucepan on low heat and add the hot stock gradually to temper the eggs and prevent scrambling; never exceed medium heat during reheating.
Use a weight like a small jar or ceramic ramekin to keep pickled mushrooms fully submerged; surface exposure invites mold and oxidation, compromising the week-long pickle.
Good to Know
Pickled mushrooms keep refrigerated in airtight container up to 2 weeks. Blanquette sauce does not store; make fresh the day of serving.
Prepare pickled mushrooms up to 1 week ahead. Toast bread and make blanquette sauce within 2 hours of serving.
Serve immediately after assembly on warmed plates. Pairs with a dry Riesling, Sauvignon Blanc, or light Pinot Noir to echo the wine vinegar acidity.
Common Mistakes
Oversimmer the blanquette sauce to avoid scrambling the eggs; keep heat at low throughout reheating.
Skip weighing down pickled mushrooms to prevent mold growth and ensure even brining.
Reduce mushroom stock past 1 cup to avoid an overly concentrated or salty sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
similar umami, slightly softer texture
FAQ
Can I make the pickled mushrooms ahead?
Yes, pickle them up to 1 week in advance or store for up to 2 weeks refrigerated in an airtight container. They develop more complex flavor the longer they sit, making advance preparation ideal.
What if I don't have mushroom stock?
Substitute vegetable stock or chicken stock, though mushroom stock is essential for the dish's earthy umami character. In a pinch, simmer 8 ounces of additional mushrooms in 5 cups water for 30 minutes, strain, and use that liquid.
Can I freeze the pickled mushrooms?
Freezing compromises their crisp texture and pickling brine composition. Keep them refrigerated in their liquid instead. The brine actually extends their shelf life, making them safe for 2 weeks cold.